Behaviour of escherichia coli O157 (VTEC), salmonella typhimurium and listeria monocytogenes during the manufacture, ripening and shelf life of low fat salami

Food Control

Volumn 47, Issue , 2015, Pages 306-311

  Dalzini, Elena ^a   Cosciani Cunico, Elena ^a   Bernini, Valentina ^b   Bertasi, Barbara ^a   Losio, Marina Nadia ^a   Daminelli, Paolo ^a   Varisco, Giorgio ^a  

^a ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLA LOMBARDIA E DELL EMILIA ROMAGNA   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

Author keywords

Escherichia coli; Growth potential; Italian salami; Listeria monocytogenes; Salmonella typhimurium; Semi dry sausages

Indexed keywords

EID: 84905270189     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.07.001     Document Type: Article

References (44)

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